Classic 7 Layer Dip is a long time favorite at our house! This dip is served on a platter, layered so it looks festive for any occasion. It can be made in a 9×13 and covered for easy storage in the fridge, or even on a jelly roll pan!
This appetizer has been on our party tables for years. It shows up at birthday gatherings, barbecues, tailgates, and holidays. It’s one of those appetizers everyone loves. And guess what? Even though it looks complicated, it’s really very simple. No cooking involved, just chopping, mashing and whisking ingredients.
ABK’s version of 7 Layer Dip is not too spicy, but with a little kick to balance out all of the richness of the dip. It has layers of refried beans (canned), fresh guacamole, sour cream and taco seasoning, topped with tomatoes, green onions, grated cheese, olives and more avocado, if you like! Anything goes with this recipe. You can adjust it to your liking and make it as mild or spicy as your heart desires!
If you are feeding a crowd, I suggest making the whole recipe. I often make this for 6-8 guests, with other appetizers and a main dish, and half of the recipe is PLENTY. I like to have a little leftover for the next day, so I don’t ever make less than a half recipe. Cutting the recipe in half is is easy. Use a 15 oz can of beans instead of a 30 oz can and adjust the rest of the recipe roughly in half (see recipe notes for instructions).
This appetizer is easy and impressive and tastes as good as it looks! Our Classic 7 layer dip is best served with tortilla chips ( I love the contrast of the blue corn tortilla chips) or it also tastes great with Fritos, the large type, for dipping. I can totally fill up on this recipe and eat this as a stand alone meal. I know you will love this easy to make recipe and it will become a classic in your home as well… Enjoy!
This recipe originally posted in 2014, has been updated with new photos and alterations to recipe in 2020.
Classic 7 Layer Dip
Classic 7 Layer Dip is a favorite for parties. This dip serves a crowd and is filling and festive!
- 3-5 ripe avocados 3 is minimum, 5 means a good thick layer of guac
- 2 tablespoons fresh lemon or lime juice
- 1/2 teaspoon salt
- 1 clove crushed garlic
- Tabasco to taste
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 package taco seasoning or 3 tablespoons
- 1- 30 oz can refried beans*
- 1 bunch of green onions chopped
- 2 medium tomatoes chopped (Roma's are best)
- 1 cup or one small can sliced black olives
- 2 cups grated cheddar cheese
- corn or tortilla chips
Peel, pit and smash avocados in a medium size bowl. Add lemon or lime juice, salt and garlic. Add Tabasco to taste. Cover and place in refrigerator.
Mix sour cream, mayo and taco seasoning together in small bowl, whisk until smooth. Set aside.
To assemble dip, spread refried beans on a large platter.
Top with avocado mixture, leaving a 1 inch space around the edge.
Spread the sour cream mixture on top of the avocado layer, again, leaving a 1 inch layer around the edge. Sprinkle remaining ingredients on top and serve with tortilla chips.
If not serving immediately, place in refrigerator, covered until ready to serve up to 6 hours before serving.
- I use a large 16-18 inch platter for a whole recipe. You may split this onto two smaller platters or plates as well.
- You may substitute 1 teaspoon of garlic salt for the salt and garlic in the avocado layer.
- Roma tomatoes are best for this dip, because they are less juicy than other types of tomatoes. It is possible to use another type of tomato for this recipe, just remove the juicy seeds before using. Or if you are serving immediately after assembling, it is fine to use juicier tomatoes.
- Don't make this sooner than about 4-6 hours before serving or the avocado layer will begin to turn brown. The lemon juice will keep it bright for a few hours.
- I highly recommend using fresh avocado, but have also used pre mashed avocado as well in a pinch. The only brand I have found that is purely avocado that tastes good without a lot of additives is Wholly Guacamole. It is sold in grocery stores and at Costco.
- If you 1/2 this recipe it serves 6-8 easily (if serving with other appetizers) and can be made on a large dinner plate or platter that is about 14 inches in diameter.